I have to admit, I’ve been a little intimidated about using my pressure cooker. I was so gun-ho when I bought it at last year’s Sailboat Show. But there it sat for months, a gadget so out of my comfort zone. It’s not completely obscure, though; you hear about it these days, but never in the context of actually cooking anything. No, pressure cookers have come to be known as something sinister, something lethal. So it’s time to turn back the clock and give the pressure cooker the respect it deserves. It’s time I overcome this intimidation and actually cook something.

So when co-pirate Kristin and I decided to have Moroccan night in the West River, I thought this would be the perfect opportunity. And it was.

Moroccan Chicken with Olives

1 whole chicken, cut up into 6-8 pieces
2 tablespoons olive oil
1 medium onion
4 garlic cloves, minced
1 stick cinnamon or 2 teaspoons ground cinnamon
1 1/2 tablespoons cumin
1/2 teaspoon cayenne pepper
2 lemons
1 cup Mediterranean Olives
Parsley and chopped scallions for garnish

Mince the garlic, slice the onions, and cut lemons into wedges. Set aside along with your dry ingredients.

Heat 2 tablespoons of oil in your pressure cooker until very hot and brown your chicken.

Add the rest of the ingredients and sauté on medium high heat, just until heated through, about 3 minutes.

I wish you could smell this.

Before you close down the lid you may be tempted to add broth, as I did. No need to do that! The steam generated inside the pot creates all the liquid you need. Turn heat to medium low, secure the lid and let cook for 25 minutes.

Add parsley and chopped scallions before serving.

Serve with couscous, or as we did this evening, with Tabouleh.